Singhade which is cultivated in winter, is liked by many and goes by the name of singhada. It is usually consumed in fast in the form of Halwa and puri made from its flour. This fruit happens to be my favorite and like wise the pickle of this fruit which tastes great with parathas, however the pickle cannot be preserved for long. Singhade also taste great with jaggery and likewise for boiled singhade with green garlic chutney.
Serve Singhade Ka Achaar along with Pudina Tawa Paratha or Nutty Aloo Paratha for breakfast on a weekend morning.
If you like this recipe, you can also try other Achaar recipes such as
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Glass Mixing Bowl
Cooks in 10 M
Total in 40 M
To begin making the Singhade Ka Achaar recipe, peel the pointed sides, wash and cut into two.
Boil it with a glass of water for 10 to 12 minutes in a saucepan, cool and keep in strainer.
Lay it in an open space for 1 hour now. Take a large bowl and mix all the ingredients including the boiled singhade properly.
Keep the jar in sun light for 2 days and it's ready to serve.
Serve Singhade Ka Achaar along with Pudina Tawa Paratha or Nutty Aloo Paratha for breakfast on a weekend morning.